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Coconut Baked Food Recipes

Gluten Free Triple Berry Crisp

Gluten_Free_Triple_Berry_Crisp
Gluten Free Triple Berry Crisp
photo by recipe author

 

Servings: 8
Preparation Time: 35 minutes

  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh pineapple, chopped
  • 1 cup almond flour*
  • 1/3 cup coconut flour
  • 1/3 cup arrowroot starch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 tablespoon raw honey
  • 1/2 cup palm shortening

Combine berries and pineapple in a baking dish.

In a bowl, mix together almond flour, coconut flour, arrowroot starch, cinnamon, ginger and baking soda. Cut in honey and palm shortening until mixture is crumbly. Sprinkle crumbs over berries.

Bake at 350° for about 30 minutes or until crumbs start to brown.

Serve with fresh coconut whipped cream, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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GAPS Approved Raspberry Crumble Bread

GAPS_Approved_Raspberry_Crumble_Bread
GAPS Approved Raspberry Crumble Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Raspberry Bread:

Crumble:

Preheat the oven to 350° F.

Grease a bread loaf pan.

In a small bowl combine coconut flour, baking soda, and salt.

In a large bowl, whisk eggs, coconut oil, honey, mashed banana, pumpkin puree, vanilla extract, orange essential oil, and apple cider vinegar until well combined.

Pour dry ingredients into bowl of wet ingredients and mix well. Continue to whisk until the mixture begins to thicken. Fold in raspberries. Pour the batter into the prepared pan.

Combine crumble topping ingredients in a small bowl and mix with your hands to form a crumb. Sprinkle over bread evenly.

Bake for 45-50 minutes until golden brown and a toothpick comes out clean. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Cassava and Almond Flour Biscuits and Gravy

Cassava_and_Almond_Flour_Biscuits_and_Gravy
Cassava and Almond Flour Biscuits and Gravy
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Biscuits:

  • 1/2 cup almond flour*
  • 1/4 cup arrowroot starch
  • 1/4 cup cassava flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup palm shortening or butter
  • 1/4 cup coconut milk**

Gravy:

  • 1 tablespoon coconut oil
  • 1/2 pound breakfast sausage
  • 2 tablespoons arrowroot starch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sage
  • 1 cup coconut milk

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375° F for about 15-20 minutes or until cooked through.

Meanwhile, heat oil in large skillet. Add in sausage, crumble and brown for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Grain Free Coconut Cinnamon Bread

Grain_Free_Coconut_Cinnamon_Bread
Grain Free Coconut Cinnamon Bread
photo by recipe author

 

Servings: 10
Preparation Time: 12 minutes

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons honey
  • 3 pastured eggs
  • 1 teaspoon vinegar
  • 1/3 cup pure sour cream or coconut milk*
  • 3 tablespoons coconut oil
  • 2 tablespoons water

Preheat oven to 350° F.

Oil loaf pan and line the bottom of the pan with parchment paper. Mix dry ingredients with whisk until well blended. Add remaining ingredients and combine well. Taste for sweetness and adjust if needed. Let stand 3 minutes and then blend again.

Spread batter into prepared 8″ x 2″ x 2 1/2″ loaf pan. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack.

Enjoy sliced and warm with grass-fed butter or coconut oil. Keep stored in refrigerator.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Sharla from Boise, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here! 

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Gluten Free Chicken Spinach Bundles

Gluten_Free_Chicken_Spinach_Bundles
Gluten Free Chicken Spinach Bundles
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Crust:

  • 1 cup gluten-free flour blend*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup palm shortening
  • 1/4 cup coconut milk**

Filling:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon garlic, minced
  • 2 cups spinach
  • 1 cup chicken, cooked and shredded
  • 1 teaspoon basil or Italian seasonings
  • 1 cup cheese, shredded

In a mixing bowl, combine flour, baking powder and salt. Cut in palm shortening until mix is crumbly. Slowly add in milk until dough ball forms. Add more milk if dough is too dry – it should form together easily. Divide dough into four pieces. Roll each piece out into a thin rectangle.

Meanwhile, sauté spinach in coconut oil with garlic over medium heat until soft. Add in chicken and seasonings. Add 1/4 of the filling mixture into the middle of a dough circle. Top with 1/4 cup shredded cheese. Carefully fold crust around filling and seal edges (use water to help if necessary). Repeat with remaining dough and filling.

Bake on a greased baking sheet at 375° F for about 15 minutes.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

*For the freshest coconut milk homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Gluten Free Coconut Carrot Cake

Gluten_Free_Coconut_Carrot_Cake
Gluten Free Coconut Carrot Cake
photo by recipe author

 

Servings: 12
Preparation Time: 60 minutes

Carrot Cake:

  • 1/3 cup palm shortening, grass-fed butter or ghee
  • 1/4 cup applesauce
  • 1/2 cup raw honey
  • 1/2 cup whole sugar
  • 3 large eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 1/2 cups gluten free flour blend*
  • 1 cup coconut milk**
  • 1 teaspoon vanilla extract
  • 1 cup carrots, finely shredded
  • 2 oranges, juice and zest
  • 1 cup pecans, finely chopped

Frosting:

In a mixing bowl, combine palm shortening, applesauce, honey and sugar until smooth. Add in eggs, one at time and beat until smooth. Add in cinnamon, nutmeg, salt, baking powder and flour. Pour in milk and vanilla. Beat on medium speed for about 3 minutes.

Fold in carrots, orange juice and zest and pecans. Pour into greased cake pans.

Bake at 325° F for about 25-35 minutes or until cooked through and slightly brown.

Remove from oven and let cool completely on wire racks.

Meanwhile, beat together palm shortening, cream cheese and vanilla for frosting over medium speed. Slowly add in sugar and beat until smooth.

Place bottom layer of cake on serving dish. Spread a layer of frosting over cake and sprinkle with crushed coconut chips. Repeat with remaining layers.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Nut Butter Chocolate Chip Cookies

Gluten_Free_Nut_Butter_Chocolate_Chip_Cookies
Gluten Free Nut Butter Chocolate Chip Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 20 minutes

In a mixing bowl, cream together butter or shortening, peanut butter, sugar and honey until smooth. Add in vanilla and eggs, beat well.

Slowly add in baking powder, almond flour, coconut flour, arrowroot starch and salt until just blended. Fold in cacao nibs or chocolate chips.

Using a cookie scoop, scoop dough onto baking sheets lined with parchment paper or a liner. You may add texture and flatten the cookies a little before baking by gently pressing a fork across the tops of the cookies, if desired.

Note: if using cacao nibs instead of chocolate chips, the nibs will be hidden in the cookies and not as evident as chocolate chips would be, as pictured above.

Bake at 375 ° F for about 12-15 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Sweet Potato Casserole

Sweet_Potato_Casserole
Sweet Potato Casserole
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 325° F.

Mix all ingredients in a mixer until smooth. Place in a 9×13 pan and bake at until marshmallows are golden brown (10-15 minutes).

Serve in individual ramekins, topping with optional marshmallows or toasted pecans.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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